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500 Pizzas and Flatbreads: The Only Pizza and Flatbread Compendium You'll Ever Need

Overview

500 Pizzas & Flatbreads is an extensive recipe collection that reaches all over the globe for inspiration. Not only does this volume contain recipes for classic and gourmet pizzas—Pizza Marguerite; Classic Cheese Pizza; Brooklyn Gourmet Pizza; Pizza Bianca—but it also includes a wide range of international flatbreads from numerous culinary traditions ? Indian naan and dosas; Moroccan chickpea flatbread; Ethiopian injeri; matzo and pita from the Middle East; fry bread, bammy bread, and pupusa from the ...

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Overview

500 Pizzas & Flatbreads is an extensive recipe collection that reaches all over the globe for inspiration. Not only does this volume contain recipes for classic and gourmet pizzas—Pizza Marguerite; Classic Cheese Pizza; Brooklyn Gourmet Pizza; Pizza Bianca—but it also includes a wide range of international flatbreads from numerous culinary traditions ? Indian naan and dosas; Moroccan chickpea flatbread; Ethiopian injeri; matzo and pita from the Middle East; fry bread, bammy bread, and pupusa from the Americas; and many more.

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Product Details

  • ISBN-13: 9781416205227
  • Publisher: Sellers Publishing, Inc.
  • Publication date: 10/28/2008
  • Series: 500 (Sellers Publishing) Series
  • Pages: 288
  • Sales rank: 371,147
  • Product dimensions: 6.30 (w) x 6.00 (h) x 1.20 (d)

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Sort by: Showing all of 3 Customer Reviews
  • Posted February 20, 2012

    Good Balance of Traditional and Unique Recipes

    Pizza is one of my favorite foods so I was pleased to discover a cookbook devoted to it. As with the other cookbooks in this series from Sellers Publishing, there are about 100 main recipes with each including four or five variations to total 500.

    The book begins with suggested equipment and ingredients, along with basic crusts (including gluten-free) and sauces recipes. Chapter categories include thick crust pan pizzas, thin crust pizzas, rustic pizzas and calzones, international pizzas, flatbreads (from several regions such as European, Africa, Middle East, and South America), and sweet dessert pizzas and flatbreads.

    I made the spinach and feta pizza (cut the recipe to an individual serving size) as something different and enjoyed it. The next one I want to make is the grilled chicken and fontina pizza.

    There are traditional recipes that include Chicago deep-dish style pizza and those using familiar ingredients like mozarella cheese, mushrooms, sausage, olives, and pepperoni. There are also lots of unique offerings including a seafood pizza, pesto pizza, a chevre, arugula & pear pizza; Mexican pizza, turkish pizza (using lamb and spices), and smoked salmon and capers pizza. The dessert section has some interesting recipes such as chocolate pizza, apple and cranberry pizza, and ice cream pizza with a brownie crust.

    Most of the recipes are simple to make so even novice cooks will find tasty pizzas to try. There were a few cheeses I wasn't familiar with that I might have to go to a larger grocery or specialty store for, but most ingredients were those I could find locally and if not, could easily be substituted with something else.

    Overall this seems to be a great collection of recipes for pizza lovers with a nice balance of traditional and unique recipes.

    I received a copy of this book for review from the publisher but the opinion of it is my own and was not solicited, nor was a positive review required.

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    Posted December 15, 2009

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  • Anonymous

    Posted June 16, 2010

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